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Spiced Beef Linguine

Spiced Beef Linguine

with balsamic salad

This is a simple, super speedy and spicy pasta dish that's perfect to whip up for those days when you just need something that's flavourful, filling, and ready in a flash.

Optional Spice
Total Time25 minutes
Cooking Time20 minutes


Serving amount

240 grams

Beef Mince

2 unit(s)


1 sachet(s)

Beef Stock

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

40 grams

Salad Leaves

50 grams

Grated Cheese

(Contains Milk)

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3450 kJ
Energy (kcal)825 kcal
Fat32.3 g
of which saturates14.8 g
Carbohydrate81.4 g
of which sugars14.2 g
Dietary Fiber2.7 g
Protein48 g
Cholesterol0 mg
Salt3.34 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.




Cook the Pasta
  • Boil a large pot of salted water for the pasta.
  • When boiling, add the pasta to the water and bring back to the boil.
  • Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot (off the heat).
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Mince
  • Meanwhile, place a pan over medium heat (no oil). Once hot, dry-fry the pine nuts until toasted, 2-3 mins. Once cooked, remove from the pan.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Peel and grate the garlic (or use a garlic press).
  • Once hot, cook the mince until browned, 5-6 mins. Break up the mince as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Add the garlic and cook until fragrant, 1 min.
Simmer the Sauce
  • When the garlic is fragrant, add the stock powder, chopped tomatoes, chilli flakes (use less if you don't like spice), ¼ tsp sugar and 100ml water (double both for 4p) to the pan.
  • Bring to the boil then reduce to a simmer.
  • Cook until thickened, stirring occasionally, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.

TIP: Add a splash of water to the sauce if it becomes too dry.

Start the Salad
  • Meanwhile, in a salad bowl, combine the balsamic vinegar, 1 tbsp oil (double for 4p) and a pinch of sugar.
  • Mix well to combine.
  • Just before serving, toss the salad leaves through the dressing.
Finishing Touches
  • When everything is ready, add the drained linguine to the sauce in the pan.
  • Toss until coated in the sauce and warmed through, 1 min.
  • Season to taste with salt and pepper.
Garnish and Serve
  • Share the beef linguine between your bowls.
  • Top with a sprinkling of cheese and a scattering of pine nuts.
  • Serve the balsamic salad alongside.
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